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User:Indra/Y64 Tests

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Revision as of 14:08, 29 January 2012 by Isaiah (talk | contribs)
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865, 4855

Microbes Detected: Yeast-64 Lactobacillus-44 Acetobacter-14 Lactobacillus-52 Yeast-34 Yeast-82 Lactobacillus-76 Yeast-75 Yeast-19 Acetobacter-30 Yeast-17 Yeast-83 Yeast-66 Lactobacillus-5 Yeast-57 Lactobacillus-21 Yeast-89 Lactobacillus-12 Acetobacter-22 Yeast-97

Seal at 1799 – no microorganisms

Seal at 1700 – Yeast-64

Seal at 1600 – Yeast-64 Lactobacillus-44 Acetobacter-14


100 honey at 54, 100 med malt at 12

Brief Description: Cloying Beer
 --- Alcohol: 1241 ---
--- Color: 53 ---
--- Mold: 0 ---
--- Vitamins: 3344 ---
 --- Glucose (sweet): 14 ---
--- Maltose (sweet): 945 ---
--- Lactose (sweet): 0 ---
 --- Citric Acid (sour): 0 ---
--- Lactic Acid (sour): 0 ---
--- Acetic Acid (sour): 0 ---
 --- Barley Flavor (pleasant): 105 ---
--- Orange Flavor (fruity): 76 ---
--- Banana Flavor (fruity): 18 ---
--- Cherry Flavor (fruity): 18 ---
--- Date Flavor (fruity): 17 ---
--- Honey Flavor (fruity): 1133 ---
--- Nutmeg Flavor (slightly bitter): 21 ---
--- Cinnamon Flavor (slightly bitter): 17 ---
--- Tannin Flavor (very bitter): 35 ---
--- Grassy Flavor (unpleasant): 29 ---
--- Nasty Flavors (unpleasant): 33 --- 

30 light malt at 12

Brief Description: Cloying Beer
 --- Alcohol: 147 ---
--- Color: 8 ---
--- Mold: 0 ---
--- Vitamins: 1383 ---
 --- Glucose (sweet): 14 ---
--- Maltose (sweet): 199 ---
--- Lactose (sweet): 0 ---
 --- Citric Acid (sour): 0 ---
--- Lactic Acid (sour): 0 ---
--- Acetic Acid (sour): 0 ---
 --- Barley Flavor (pleasant): 32 ---
--- Orange Flavor (fruity): 9 ---
--- Honey Flavor (fruity): 1 ---
--- Nutmeg Flavor (slightly bitter): 1 ---
--- Tannin Flavor (very bitter): 16 ---
--- Grassy Flavor (unpleasant): 11 ---
--- Nasty Flavors (unpleasant): 4 ---
Max Alcohol Alcohol Threshold Growth Rate Glucose Floor Maltose Floor Vitamin Ratio Vitamin Threshold Orange Banana Cherry Date Honey Nutmeg Cinnamon Grassy Nasty Bread Grapefruit Pear Blackberry Prune Jasmine Clove Vanilla Herbal
Yeast-64 1241 1100* 20% 14 199 3 0.0612 0.0145 0.0145 0.0137 0.0177 0.0169 0.0137 0.0234 0.0266
  • Estimated